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30-Minute Mediterranean Chicken with Pan-Fried Veggies
A vibrant, high-protein Mediterranean dish featuring tender chicken thighs with aromatic dill and cumin, paired with colorful pan-fried vegetables and a refreshing cucumber-dill yogurt sauce. Created by Bill | Food In Five, this quick recipe delivers restaurant-quality flavors in just 30 minutes, making it perfect for meal prep and gym-focused nutrition.
Ingredients
- 700 g Chicken Thigh Fillets
- 3 tbsp Greek Yoghurt
- Fresh Dill
- 2 Garlic
- 1 tsp Paprika
- 1 tsp Cumin
- 1 Lemon
- Salt & Pepper
- 1 Red Pepper
- 1 Yellow Pepper
- 1 Courgette
- 0.5 Red Onion
- 5 tbsp Greek Yoghurt
- 0.5 Cucumber
- Fresh Dill
- 1 Lemon
- 1 cup Uncooked Rice
Instructions
- Cook the rice according to package directions.
- In a bowl, combine 3 tbsp Greek yoghurt, minced garlic, fresh dill, paprika, cumin, lemon zest and juice, salt, and pepper.
- Coat the 700g chicken thigh fillets with the yoghurt marinade mixture.
- For oven cooking: Bake at 200°C (400°F) for 20-25 minutes, flipping halfway through. For air fryer: Cook at 200°C (400°F) for 12-15 minutes, flipping halfway through.
- While the chicken cooks, prepare the pan-fried veggies by slicing the red pepper, yellow pepper, courgette, and red onion.
- Pan-fry the sliced vegetables until tender and lightly caramelized, seasoning with salt and pepper to taste.
- Make the yoghurt sauce by combining 5 tbsp Greek yoghurt, diced cucumber, fresh dill, and lemon juice in a bowl.
- Serve the cooked chicken and pan-fried vegetables over the cooked rice with the cucumber-dill yoghurt sauce on the side.
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